--- Content provided by FirstRanker.com ---Subject Code : BTTM-105-18
Paper ID : [75421]
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.
SECTION-A
Q1. Answer the following :
i. What is Cabana?
ii. Which hotel properties are given heritage status?
iv. Explain hospitality in terms of hotel industry.
v. What is called as point of contact in hotel management?
vi. Define Moment of Truth.
vii. What do you mean by Concierges?
ix. Explain the terms Sommelier.
x. What is Spillage?
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Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BTTM (2018 Batch) (Sem.?1)
INTRODUCTION TO HOSPITALITY INDUSTRY
Paper ID : [75421]
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.
SECTION-A
Q1. Answer the following :
i. What is Cabana?
ii. Which hotel properties are given heritage status?
iv. Explain hospitality in terms of hotel industry.
v. What is called as point of contact in hotel management?
vi. Define Moment of Truth.
vii. What do you mean by Concierges?
ix. Explain the terms Sommelier.
x. What is Spillage?
2 | M-75421 (S2)-2299
Q2. Define Menu. What are different types of menus?
Q3. Draw neat layout of twin bedded standard room of 5 star hotels.
Q4. Explain the lost and found procedures carried out in a hotel.
Q5. Draw the organisation chart of Housekeeping department in a large hotel.
SECTION-C
Q7. What are various food and beverage outlets in a large hotel? List the suitable forms
of service in each outlet.
Q9. Briefly describe the growth of hotel industry in India.
FirstRanker.com - FirstRanker's Choice
Paper ID : [75421]
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
--- Content provided by FirstRanker.com ---
each.2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.
--- Content provided by FirstRanker.com ---
SECTION-A
Q1. Answer the following :
i. What is Cabana?
ii. Which hotel properties are given heritage status?
--- Content provided by FirstRanker.com ---
iii. What is continuously rendered service?iv. Explain hospitality in terms of hotel industry.
v. What is called as point of contact in hotel management?
vi. Define Moment of Truth.
vii. What do you mean by Concierges?
--- Content provided by FirstRanker.com ---
viii. What are the different kinds of linens used in hotel industry?ix. Explain the terms Sommelier.
x. What is Spillage?
FirstRanker.com - FirstRanker's Choice
--- Content provided by FirstRanker.com ---
1 | M-75421 (S2)-2299Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BTTM (2018 Batch) (Sem.?1)
INTRODUCTION TO HOSPITALITY INDUSTRY
--- Content provided by FirstRanker.com ---
Subject Code : BTTM-105-18Paper ID : [75421]
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
--- Content provided by FirstRanker.com ---
each.2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.
--- Content provided by FirstRanker.com ---
SECTION-A
Q1. Answer the following :
i. What is Cabana?
ii. Which hotel properties are given heritage status?
--- Content provided by FirstRanker.com ---
iii. What is continuously rendered service?iv. Explain hospitality in terms of hotel industry.
v. What is called as point of contact in hotel management?
vi. Define Moment of Truth.
vii. What do you mean by Concierges?
--- Content provided by FirstRanker.com ---
viii. What are the different kinds of linens used in hotel industry?ix. Explain the terms Sommelier.
x. What is Spillage?
2 | M-75421 (S2)-2299
--- Content provided by FirstRanker.com ---
SECTION-BQ2. Define Menu. What are different types of menus?
Q3. Draw neat layout of twin bedded standard room of 5 star hotels.
Q4. Explain the lost and found procedures carried out in a hotel.
Q5. Draw the organisation chart of Housekeeping department in a large hotel.
--- Content provided by FirstRanker.com ---
Q6. Explain the role of various ingredients in bread making.SECTION-C
Q7. What are various food and beverage outlets in a large hotel? List the suitable forms
of service in each outlet.
--- Content provided by FirstRanker.com ---
Q8. What are the main responsibilities of a hotel management professional?Q9. Briefly describe the growth of hotel industry in India.
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